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Bourbon Peach and Sambal Olek Glazed Shrimp Caprese Salad

The flavours of bourbon, vanilla and peach in an all natural jam combine with the lovely heat of Sambal Olek to create a glaze for shrimp and sliced peaches. They are grilled and added to a Caprese Salad, complete with creamy Burrata cheese. Some of the glaze is transformed into a lovely dressing for this salad that eats like a meal.
Course Salad
Cuisine North American
Keyword burrata, peach jam, peaches, sambal olek, shrimp
Prep Time 30 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Marinade and Glaze

  • 3/4 cup Honey Bourbon Vanilla Peach Jam
  • 2-3 tbsp Sambal Olek, depending on your heat tolerance
  • 2 medium garlic cloves, finely minced

Salad

  • 1 lb jumbo shrimp, deveined, and shells removed, tails intact
  • 4 ripe peaches, medium sized, cut into 8-10 slices
  • 1 pint cherry tomatoes
  • 4 good handfuls of your favourite greens: arugula, little gems lettuce, frisée, mesclun etc, washed and spun dry
  • 2 medium burrata balls,
  • 1/3 cup fresh basil leaves, finely chopping a small amount
  • 1 small red chili pepper, finely sliced for garnish, optional

Salad Dressing

  • 1/2 cup olive oil,
  • 3 tbsp white wine or champagne vinegar
  • 2 tbsp of the marinade, above
  • 2-3 tsp granulated sugar
  • 1 tsp salt
  • 1 tsp ground black pepper

Instructions

Marinade and Dressing

  1. In a medium bowl combine the Honey Bourbon Vanilla Peach Jam with the Sambal Olek and minced garlic. Whisk well. Set aside 2 tbsp of the mixture for the salad dressing.
  2. Starting with 1 tablespoon of the marinade, combine the salad dressing ingredients in a small jar with a lid. Seal and shake well, taste and re-season as desired. Add more marinade if desired.Store in the fridge till needed.
  3. If using bamboo skewers, ensure that they have soaked for at least two hours before using. You will need large skewers, between 8 and 10, depending on the size of the shrimp, and the skewers.
  4. Place the shrimp, sliced peaches and cherry tomatoes in a bowl, and drizzle the remaining marinade over the ingredients. Toss gently to coat well. Let this marinate while you prepare the grill.
  5. You can use an indoor or outdoor grill in pretty well the same method. Pre heat to medium high. Have a fan ready if cooking indoors.
  6. Skewer the shrimp, peaches and tomatoes onto the skewers. I usually start with shrimp, then peach, then tomato. Repeat, till you have reached the tip. Leave room for turning. Prepare all the skewers. Save the remaining marinade to glaze the skewers as they cook.
  7. Before placing the skewers onto the grill, oil it lightly using some paper towel.
  8. Place the skewers onto the grill, not crowding, leaving yourself room to turn them. Let them cook for 3 minutes. Turn over, and continue cooking another 2 minutes or so. Glaze periodically.
  9. Transfer the skewers to a platter or cutting board while you prepare the salad.

Salad

  1. Place the handfuls of washed dried greens onto a large platter or serving bowl.
  2. Gently remove the shrimp, peaches and tomatoes from the skewers and scatter over the greens.
  3. Tear the burrata in half or so, and place throughout the salad.

  4. Skatter the finely chopped basil, as well as the leaves over and around everything. Garnish with the sliced chili pepper if desired.

  5. Drizzle with the salad dressing. This salad can be served warm or at room temperature. Add some crusty bread on the side if desired.